Bulgur Pilaf with Tomato and Eggplant
Combining roasted or grilled eggplant (aubergine) with chopped tomatoes to create a rich…sometimes spicy sauce…is a popular accompaniment to coarse bulgur pilaf dishes throughout Turkey and the eastern Mediterranean. The Turkish varieties are normally a bit spicier than the variations found in Syria, Lebanon and Palestine that are called Shulbato.
The preparation for this dish is simple. The vegetables are usually prepared separately, then cooked with the pilaf or folded in afterwards. The pilaf is often served at room temperature or even cold as a salad. I like to enjoy it as an unusual breakfast.
Difficulty: simple
Yield: makes
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Combining roasted or grilled eggplant (aubergine) with chopped tomatoes to create a rich…sometimes spicy sauce…is a popular accompaniment to coarse bulgur pilaf dishes throughout Turkey and the eastern Mediterranean. The Turkish varieties are normally a bit spicier than the variations found in Syria, Lebanon and Palestine that are called Shulbato.
The preparation for this dish is simple. The vegetables are usually prepared separately, then cooked with the pilaf or folded in afterwards. The pilaf is often served at room temperature or even cold as a salad. I like to enjoy it as an unusual breakfast.
Difficulty: simple
Yield: makes about 4-6 servings